Creamy Queso Chicken Enchiladas for Effortless Family Dinners Recipe
Creamy Queso Chicken Enchiladas are a delicious and effortless family dinner option featuring tender shredded chicken mixed with taco seasoning, sour cream, cheddar cheese, and green chilies, all rolled in tortillas and smothered in a rich Velveeta and diced tomato queso sauce before being baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Filling
- 2 cups Shredded Chicken (can substitute with shredded beef or turkey)
- 1 packet Taco Seasoning (store-bought or homemade)
- 1 cup Sour Cream (Greek yogurt as a healthy alternative)
- 1 cup Shredded Cheddar Cheese (Monterey Jack or Pepper Jack for a spicy twist)
- 1 can Chopped Green Chilies (diced jalapeños to increase heat)
Queso Sauce
- 1 package Velveeta Cheese
- 1 can Diced Tomatoes with Green Chilies (fresh tomatoes or tomato sauce as alternatives)
Other
- 8 Tortillas (gluten-free tortillas are an option)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) to ensure it is ready for baking later.
- Mix the filling: In a large bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies thoroughly until well mixed.
- Melt the queso sauce: In a medium saucepan over medium-high heat, melt the Velveeta cheese together with the undrained can of diced tomatoes with green chilies, stirring occasionally until smooth and creamy.
- Assemble the enchiladas: Lay each tortilla flat and spoon about ½ to ¾ cup of the chicken mixture onto it, then roll the tortilla tightly to enclose the filling.
- Arrange in casserole dish: Grease a 9×13 inch baking dish and place each rolled tortilla seam side down in the dish, fitting them snugly together.
- Top with queso sauce: Pour the warm melted queso sauce evenly over the arranged enchiladas to cover them well.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the enchiladas are heated through and bubbly on top.
Notes
- For a healthier twist, substitute sour cream with Greek yogurt and Velveeta with cream cheese, though flavor will slightly differ.
- Use Monterey Jack or Pepper Jack cheeses if you prefer a milder or spicier cheese flavor respectively.
- Gluten-free tortillas can be used to accommodate gluten intolerance.
- Adjust the level of heat by substituting green chilies with diced jalapeños if more spice is desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: chicken enchiladas, creamy queso enchiladas, family dinner, Mexican casserole, baked enchiladas
